| | Directions | | Chicken Marinade Method: Mix garlic and oil together. Add chicken and marinade for a least 4 hours. Season with salt and pepper to taste. Grill on low to medium flame until cooked completely. Cool and shred. Chicken and Vegetable Summer Roll Method: Wet rice paper in hot to warm water until soft and flexible. Add 1/2 ounce shredded chicken and 1/2 ounce rice noodles. Add 2-3 strips of cucumber, carrot and red pepper, cilantro and mint. Fold like an egg roll, carefully rolling once, then add 2 strips of chives. Roll again, then add basil and finish rolling. Serve with Spicy Hoisin peanut sauce. Spicy Hoisin Peanut Sauce Method: Warm Hoisin sauce, peanut butter and water in a sauce pan over medium heat until smooth and in corporate. Remove from heat. Allow mixture to cool then add the Sriracha pepper sauce. Garnish with chopped peanuts. |
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| Ingredients | | - |  | Chicken Marinade |
| - | | 1 pound chicken breast, cleaned |
| - | | 2 ounces garlic, chopped |
| - | | 2 ounces extra virgin olive oil |
| - | | salt and pepper, to taste |
| - | | Chicken and Vegetable Summer Roll |
| - | | 8 rice paper wrappers |
| - | | 8 ounces grilled marinated chicken breast, shredded |
| - | | 4 ounces rice noodles, soaked and cooked until soft |
| - | | 3 ounces cucumber, julienne |
| - | | 3 ounces carrots, julienne |
| - | | 3 ounces red pepper, julienne |
| - | | 1/2 ounce cilantro leaves |
| - | | 1/2 ounce mint chiffonade |
| - | | 1/4 ounce chives, cut inch thirds |
| - | | 8 basil leaves (medium) |
| - | | Spicy Hoisin Peanut Sauce |
| - | | 4 ounces Hoisin sauce |
| - | | 3 ounces smooth peanut butter |
| - | | 5 ounces warm water |
| - | | 1 teaspoon Sriracha pepper sauce |
| - | | 1 ounce peanuts, chopped |
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